Sliced chicken with scallion oil

Method of sliced chicken with scallion oil:

Raw materials for making sliced chicken with scallion oil:

One net fat young hen (about 0.8-1.2kg is better), 120g green onion, 40g ginger, 120g vegetable oil, a little pepper, 15g salt and 8g monosodium glutamate.

Processing steps of sliced chicken with scallion oil:

1. Soak and scald the chicken in the boiling soup pot (not over cooked, usually about 15 minutes), take it out and cut it into pieces (keep the shape of the original chicken), then put on the wings.

2. Shred the green onion and ginger.

3. Pour oil into the frying spoon, bring to a boil on a high fire, sprinkle shredded ginger on the chicken, pour in hot oil, and then add shredded green onion.

4. Add 200g of soup into a frying spoon, bring to a boil over a slow fire, add pepper, salt, monosodium glutamate, etc. to boil the juice, and pour it on the chicken.

Characteristics of white cut chicken with scallion oil

The color is clean, white and yellow. It has the flavor of scallion oil. The scallion is decorated with flowers and mustard sauce when eating.

Sliced chicken with scallion oil

Sliced chicken with scallion oil is a famous dish with complete flavor and color, belonging to Guangdong cuisine. The color is clean and white with yellow oil. It has the flavor of scallion oil. The scallion section is decorated with flowers and mustard sauce when eating. This dish is from Guangdong Province and has a unique flavor.

Practice 1

Raw materials

The main ingredient is a net fat young hen (weighing about 0.8-1.2kg), 120g green onion and 40g ginger. Seasoning: 120g vegetable oil, a little pepper, 15g salt and 8g monosodium glutamate.

Production process

(1) Soak and scald the chicken in the boiling soup pot (not over cooked, generally about 15 minutes), take it out and cut it into pieces (keep the shape of the original chicken), then put on the wings. (2) Cut the onion and ginger into shreds. (3) Pour oil into the frying spoon, bring to a boil over a high heat, sprinkle shredded ginger on the chicken, pour hot oil over the chicken, and then add shredded green onion. (4) Add 200g of soup into a frying spoon, bring to a boil over a slow fire, add pepper, salt, monosodium glutamate, etc. to make a sauce, and pour it on the chicken.

Practice 2

Material Science

Materials used

Half a chicken

accessories

Appropriate amount of water

Salt 5g

Onion Oil 15 ml

Shallot 100g

Ginger 2 pieces

Practice of sliced chicken with scallion oil

Put some cold boiled water in the big bowl and refrigerate it for use

Put the washed chicken into the soup pot and cook over medium high heat for about 12 minutes

Remove the chicken from the soup pot

Put the chicken immediately in the frozen water for a while, cut the chicken into pieces and put them in a big bowl

Add scallion oil and salt into the frying pan, add the prepared ginger and scallion, stir fry until fragrant, and pour scallion oil on the chicken

Boil onion oil material: oil and onion ratio is about 3:2, in the frying pan into vegetable oil, add onion

After the scallion turns golden, add green

When the scallion is deep fried to golden yellow, turn off the fire and take out the scallion. The oil in the pot is scallion oil, and the upgraded version of white cut chicken is the fresh flavor brought by scallion oil

 

Practice 4

Taste of salty and fresh dishes

The main technology of rice

20 minutes

Simple production difficulty

Details of food ingredients

Qingyuan Chicken 900 grams

Appropriate amount of chives

Fresh soy sauce 25g

Shajiang powder 5g

Ginger 20g

2 fragrant leaves

Onion 30g

Angelica dahurica 1g

1 star anise

Cool ginger 2G

Nutmeg 1g

20 Chinese prickly ash

Cinnamon 2G

Salt 30g

Rice wine 20g

Proper amount of water

Proper amount of ice water

Production steps

1. Put spices into the soup pot.

2. Pour in 30 grams of salt.

3. Pour in proper amount of yellow rice wine and bring to a boil.

4. Prepare the dipping juice; pour the ginger powder into the bowl.

5. Put in diced chives.

6. Cook some scallion oil with a hand spoon.

7. Heat the scallion oil. Pour the hot oil into a bowl to stimulate the fragrance of scallion and Shajiang powder.

8. Pour a little fresh soy sauce into the bowl.

9. Tie the bone end of the chicken's leg with string.

10. The white bittern soup in the pot has been boiled. Change it to medium heat and roll the noodle slightly.

11. Pick up the chicken and put it into the soup. Press it with a spoon and immerse it in the soup. Scald it for 5 seconds and take it out.

12. After pulling out, pick up the string of the chicken leg, spoon the boiling soup into the belly of the chicken, and pour three to five spoons.

13. Then, immerse the chicken in the hot soup again for scalding, and then take it out again to pour the hot soup into the chicken abdomen, and repeat the operation for seven times.

14. Finally, turn off the fire, soak the chicken in the hot soup and cover it for 15 minutes. The so-called "seven up and eight down operation procedure" is completed.

15. Soak the chicken for 15 minutes, then take it out and quickly put it into ice water for 5 minutes.

16. After soaking, take out and control the water in the chicken.

17. Put the chicken on the chopping board and start chopping. First, cut off the chicken neck.

18. Then cut off the wings and legs of the chicken.

19. First, cut the chicken head and bad parts, such as the back bone, and put it on the bottom.

20. Chop the chicken wings and legs, code them into the plate and set them up.

21. Finally, cut the chicken breast into eight pieces to cover the surface of the chicken.

22. Sprinkle the chicken with scallion oil and serve with a small dish of dipping material. So far, the operation is complete.

reminder

1. To make this dish, it is best to use Qingyuan Chicken from Guangdong. If you don't have Qingyuan Chicken, you can also use ordinary chicken instead, but you should pay attention to the heat, because the degree of tenderness of chicken is very different. The weight of chicken should be 750-900 G after cleaning. 2. It is better to use a large hand spoon to pour soup into the chicken belly when operating at seven up and eight down, so as to maintain a certain soup temperature. The opening of the breast and neck of the chicken should be unobstructed, so that the soup can flow out quickly after being poured in, so that the heat of the chicken can slowly penetrate from the inside to the outside. Each time under the hot time should not be too long, hot for a long time the skin is not beautiful.

 

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